broths + soups/ mains + sides/ recipes

Moroccan Lentil Stew

Moroccan Lentil Stew | Well and Full | #vegan #recipe

This post was made in collaboration with For The Chef. All opinions are my own. Thank you for supporting the brands that support Well and Full!


Do any of you watch Iron Chef America (otherwise known as the greatest show ever created)? If you’re a loyal watcher like me, you’ll know that in every episode, there is at least one component of one dish simmering / sautéing / roasting in a dutch oven. And I always wondered why they used a dutch oven instead of just a regular pot. But then I learned that dutch ovens cook food much more evenly than thin-bottomed pots and pans, and have the added feature of being oven-friendly.

I’m convinced that professional chefs have this sort of sixth sense when decided whether to cook with a dutch oven or a regular pot, and I certainly won’t pretend I have it. But when I was cooking with this dutch oven, it made me think of the history behind such a vessel. The American Colonists cooked with original cast-iron dutch ovens in their own kitchens, adopted from the practices of the Dutch. This is truly how people used to cook! To me, it’s amazing that this tradition has carried on for so long, despite our modern advances in Teflon and non-stick pots. It’s really a beautiful thing, and why I love culinary history so much.

Now, getting into logistics here – we can probably all agree that dutch ovens are awesome, but they can range up to $300 for a name-brand option. So when For The Chef told me about their dutch oven they sell for 45.99, I was admittedly skeptical at first. But when it came in the mail, I was first surprised at how heavy it was – 100% cast iron, covered in a layer of porcelain enamel. This dutch oven is the real deal! I also loved how the stunning blue color added a pop of vibrancy to my kitchen. The dutch oven comes in red too, but blue will always be my favorite. (And to be clear, For The Chef is not paying me to say any of this – they sent me the dutch oven to review, but I’m genuinely this excited about their awesome product!)

So if you’re looking for a high quality, professional chef grade dutch oven, look no further. For The Chef’s dutch oven is perfect for soups, stews, roasts, even breads! You can check out the blue version here (which is what I have), and the red version here. Happy cooking!

Moroccan Lentil Stew | Well and Full | #vegan #recipeMoroccan Lentil Stew | Well and Full | #vegan #recipe

 

5 from 3 votes
Print

Moroccan Lentil Stew

This Moroccan Lentil Stew is made with two powerhouse vegan proteins - lentils and chickpeas - and simmered with aromatic spices.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 Medium Yellow Onion diced
  • Drizzle Extra Virgin Olive Oil
  • 4 Cloves Garlic minced
  • 1 15 oz Can Fire-Roasted Tomatoes diced
  • 1 1/2 Cups Cooked Chickpeas
  • 1 Cup Red Lentils
  • Juice 1/2 Lemon
  • 4 Cups Vegetable Stock
  • 1 Tsp Cumin
  • 1 Tsp Black Pepper
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Coriander
  • 1/4 Tsp Allspice
  • 1/8 Tsp Cayenne
  • Pinch Cinnamon

Instructions

  1. Bring a dutch oven or large pot to medium heat with a drizzle of olive oil.

  2. Add in the diced onion and cook for 2-3 minutes, or until softened slightly.

  3. Then, add in the minced garlic and cook for another minute or until fragrant.

  4. Add in the contents of one can of diced fire-roasted tomatoes and cook for another minute or so.

  5. Then, add in the cooked chickpeas, red lentils, lemon juice, vegetable stock, and spices and simmer for 30 minutes, or until lentils are fully cooked.

  6. When done, serve in bowls with fresh cracked black pepper.

  7. Enjoy!

 

Moroccan Lentil Stew | Well and Full | #vegan #recipeMoroccan Lentil Stew | Well and Full | #vegan #recipe

P.S.

Thank you everyone for your kind comments and well-wishes on my last post. You all are AWESOME!! :)

18 Comments

  • Reply
    Meredith | Earth & Oven
    April 19, 2017 at 10:06 am

    Those blue beauties have my name on it- and much less of an investment. I can almost taste the gorgeous flavours of that stew Sarah- yum!

    • Reply
      Sarah
      April 19, 2017 at 8:48 pm

      Thanks Meredith!! :)

  • Reply
    Traci | Vanilla And Bean
    April 19, 2017 at 6:10 pm

    So happy to see you back after all you’ve been through lately… you are resilient my dear! This stew!! I’ve been making a similar version for years and I absolutely love your version. Perfect for a cozy night in. And that blue Dutch is so pretty on your stove. My Dutch oven will go with me to my grave! It has a very special place on top of my stove for quick and easy access!

    • Reply
      Sarah
      April 19, 2017 at 8:49 pm

      Thank you so much for your kind words Traci :) And I know this dutch oven will have a lasting place in my kitchen as well!

  • Reply
    MEGAN
    April 20, 2017 at 1:28 am

    We used to have the red one and we loved it so much! Dutch oven cooking is amazing once you get the hang of it. I love how we can start things on the stove to brown and then transfer to the oven to slow cook or braise – it really lets you build all the flavors!

    This recipe looks amazing, BTW. We’ve been looking for great “pantry meals” lately and I think this one really fits the bill. Looking forward to trying it out!

    • Reply
      Sarah
      April 20, 2017 at 4:15 pm

      I completely agree with everything you said about dutch oven cooking – it’s amazing!! And I hope you like the recipe!! :) Hugs, Megan!

  • Reply
    Katrina
    April 20, 2017 at 11:15 pm

    Such a wholesome meal! Gotta love a big, spiced pot of lentils!

    • Reply
      Sarah
      April 22, 2017 at 6:46 pm

      So good!! :D

  • Reply
    Anna
    April 26, 2017 at 6:44 am

    Oh this stew looks delicious Sarah! I’ve never used Dutch oven (I do not owe one as I always found them to be so expensive, like you said), but sounds like you found a bargain there and I may check it out… :)
    Gorgeous pics, as always! xxx

    • Reply
      Sarah
      April 27, 2017 at 3:41 pm

      Thanks so much Anna! :)

  • Reply
    Cara
    April 30, 2017 at 8:46 pm

    I loved the info on the dutch oven, very informative! Per usual the recipe is awesome and your photos are beautiful :)

    • Reply
      Sarah
      May 1, 2017 at 7:39 pm

      Thank you so much for your kind words, Cara :)

  • Reply
    Nicole @ Young, Broke and Hungry
    May 2, 2017 at 1:33 pm

    My dutch oven is my most used cookware by far! I bought as a present to myself after I landed my first job back in high school and almost nine years later it is still a workhorse.

    • Reply
      Sarah
      May 2, 2017 at 7:37 pm

      It’s such a versatile kitchen vessel, I love it!! :)

  • Reply
    Carlos At Spoonabilities
    May 6, 2017 at 8:03 am

    I love Moroccan food, and this lentils stew look so tasty

    • Reply
      Sarah
      May 6, 2017 at 12:39 pm

      Thanks Carlos!! :)

  • Reply
    Lauren @ Lauren Caris Cooks
    July 2, 2017 at 4:18 pm

    Just made this for dinner tonight and IT WAS AWESOME Sarah!! Thanks so much for an amazing recipe. Will 100% be making this again :D

    • Reply
      Sarah
      August 22, 2017 at 2:00 pm

      I’m so glad you liked it, Lauren!! :D

    Leave a Reply